Baked Shrimp with Tomatoes and Feta! Â A 20 minute no fail recipe! Tomatoes, garlic and shrimp round out this super healthy and fast dinner!
I have been rummaging around the blog basement for some of your favorite recipes that need a facelift! Â This super easy to make shrimp dish has all the components you guys love. Â It’s fast, fresh and healthy! Â (also low in calories. Â 279 per serving…your welcome :).
Yup…this one needed an up doo, thats for sure! Â I love the addition of kalamatas in the original post but didn’t have any on hand. Â I didn’t miss them much and it helped to reduce the fat and calories quite a bit!
You and your waistline will love this Baked Shrimp with Tomatoes and Feta!
I used 21-25 per pound shrimp that I buy at Costco. Â Raw with tail on. Â I like the look of the tails on..kinda fancy. Â You can get them with the tails off but I like to pluck them off while I’m eating. Â It’s a dinner activity and I get bored easily….
This would be great served with crusty bread to mop up that sauce. And good enough for company. Â Maybe in separate little au gratin dishes. Â More fancy pants!
Serve with a simple salad and copious amounts of wine. Â You can go with white or red on this one. Â A lighter variety red like pinot noir or a blend would go perfect with this.
Another super fast 20 minute shrimp dinner is my Shrimp and Orzo Skillet. Â Everything in one pan!
We also really love this Sheet Pan Shrimp Dinner! Â Over salad or in a tortilla…super fresh and fast!
 To healthy, fast and fresh dinners!
Clink!
Kathi
Baked Shrimp with Tomatoes and Feta
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped about a cup
- 4 large garlic cloves, chopped
- 2 14.5 ounce can roasted diced tomatoes undrained
- 1 1/2 pounds large shrimp, devined 21-25 count thawed if frozen
- 2 teaspoons basil, dried or handful of fresh
- 1/4 cup parsley, fresh
- 3/4 cup crumbled feta seperated
- salt and peper to taste
Instructions
- Preheat oven to 425 degrees.
- Heat oven safe skillet to medium high heat (cast iron works great for this).
- Add olive oil and onion. Saute for a few minutes or until onions are translucent. Add garlic and sauté one minute more.
- Add both cans of diced tomatoes. (undrained) along with basil and parsley. Bring to a simmer and let cook down for about 5-6 minutes or until slightly thick.
- Turn off heat. Add 1/2 cup feta and taste for seasoning. More salt? More pepper? Toss in shrimp and stir.
- Bake at 425 degrees for 8-10 minutes or until shrimp is just cooked through and edges of pan are bubbly. Top with remaining feta.
- Serve with pasta, rice or just a loaf of crusty bread!
Notes
Nutrition
YUm!! I used to makea similar recipe and had forgotten about it so have to make that again and my mouth is watering to make this and put over a nice bed of Noodles or other veggie noodles or perhaps cauliflower rice! This is a Keeper!! Your blog and recipes are wonderful. Thanks so much
The combo of shrimp, tomatoes, and feta is so amazing I can’t even describe my feelings, just gotta say my mouth is watering now!
Lol “rummaging around the blog basement.” I can relate! This one definitely needs to be brought to the top again–looks SO good!